Author Topic: Smoked Porter Recipe  (Read 418 times)

Offline son_of_buncrana

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Smoked Porter Recipe
« on: December 12, 2013, 08:10:52 PM »
Getting my hands on 1.5 lb of cherrywood smoked malt and thinking of a smoked porter. Recipe is below (5 gallon batch)...any suggestions?

4.00 lb Pale Malt (2 Row) US 
2.00 lb Munich Malt - 10L
1.50 lb Cherrywood Smoked Malt 
1.00 lb Cara-Pils/Dextrine 
0.50 lb Caramel/Crystal Malt - 40L 
0.50 lb Chocolate Malt
0.25 lb Black (Patent) Malt 

0.50 oz Northern Brewer (60 min)
0.66 oz Williamette (60 min)

2 Pkgs London Ale Yeast (WLP013)



Offline speed

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Re: Smoked Porter Recipe
« Reply #1 on: December 12, 2013, 08:21:28 PM »
Other than adding a couple lbs of 2 row I would say it's pretty good as is.

Offline corkybstewart

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Re: Smoked Porter Recipe
« Reply #2 on: December 14, 2013, 06:22:48 PM »
It depends on whether you want a hint of smoke, subtle smoke or lots of smoke.  I would add a couple of pounds of base malt, and another pound of smoked malt.  Also I would go with .75 pounds of black patent along with the .50 of chocolate.
I'd really just rather be brewing in sunny Carlsbad New Mexico

Offline son_of_buncrana

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Re: Smoked Porter Recipe
« Reply #3 on: January 08, 2014, 09:37:19 AM »
thanks for the input. I only get 1.5 lbs of the cherry smoked malt from by brew club. the members who took the malt have to brew a beer to be judged. I was wondering with that amount of the cherry  smoked malt how much flavor and smoke it would add with the recipe above. thanks for all the advice in advance.

Offline morticaixavier

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Re: Smoked Porter Recipe
« Reply #4 on: January 08, 2014, 09:39:37 AM »
thanks for the input. I only get 1.5 lbs of the cherry smoked malt from by brew club. the members who took the malt have to brew a beer to be judged. I was wondering with that amount of the cherry  smoked malt how much flavor and smoke it would add with the recipe above. thanks for all the advice in advance.

can you adjust batch size? you could control the level of smoke that way as well. 1.5 lbs in 5 gallons might not be enough for you (more than enough for me) but in 4 or even 3 gallons might be just right.

just a thought.
"Creativity is the residue of wasted time" - A. Einstein

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Offline son_of_buncrana

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Re: Smoked Porter Recipe
« Reply #5 on: January 08, 2014, 02:24:41 PM »
Thanks Mort, don't like a lot of smoke in my beer but was just curious if the cherry would come throught enough.

Offline hopfenundmalz

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Re: Smoked Porter Recipe
« Reply #6 on: January 08, 2014, 02:35:35 PM »
The Briess is strong compared to the Weyermann. 1.5 lb should make it fairly smokey.
Jeff Rankert
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Home-brewing, not just a hobby, it is a lifestyle!

Offline jeffy

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Re: Smoked Porter Recipe
« Reply #7 on: January 08, 2014, 03:52:22 PM »
Smoked malt is so variable it's always hard to say how much the finished product will exhibit.  I usually go with 20% which looks like what you're planning.  If it's too smokey let it rest for a few months.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
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Offline son_of_buncrana

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Re: Smoked Porter Recipe
« Reply #8 on: February 25, 2014, 10:21:05 AM »
Hi again everyone, I just brewed my smoked porter and it has a really nice smoke flavor, not to strong. I was thinking of adding maybe cherries or a few vanilla beans to the secondary. If I use cherries should it be extract or cherry juice and how much. If I use Vanilla would u just split a few beans and add them to the secondary of soak them in a bit of vodka and for how long and then just pour the beans and vodka in or just the vodka. Again thanks for all the great advice I get for everyone here. Cheers!